Miso Brown-Butter Breakfast Cereal Cake

MAKES ONE 10-INCH CAKE; 4 CUPS FROSTING GATHER FOR MISO BROWN-BUTTER FROSTING:

2 cups cashews

2 cups oat milk

1 vanilla bean

6 tablespoons vegan butter ¾ cup cane sugar

¼ cup Eden Foods Shiro Miso

FOR BREAKFAST CEREAL CAKE:

1½ cups unbleached all-purpose

flour

¼ cup ground flax seeds

1½ cups cane sugar

1½ cups cornflake cereal 1½ teaspoons baking powder 2 cups oat milk

2 teaspoons vanilla extract 1 tablespoon Eden Foods Shiro

Miso

1/3 cup unrefined coconut oil,

more to coat cake pan

TO DECORATE:

2 cups cornflake cereal

¾ cup freeze-dried strawberries

MAKE IT

1. To make Miso Brown-Butter Frosting: Add cashews and oat milk to a pan and bring to a simmer.

2. Split vanilla bean and scrape seeds using the back of a knife. Add seeds to simmering mixture. Cook for 5 minutes. 3. Cool mixture slightly and transfer to blender. Process until smooth.

4. Wipe out pan and add vegan butter, cane sugar, and miso.

5. Cook mixture for 5 minutes over medium flame or until golden, while stirring constantly.

6. Stream in miso brown-butter mixture to blended cashews and process until smooth. 7. Allow frosting to cool to room temperature before applying onto cake.

8. To make Breakfast Cereal Cake: Preheat oven to 350ºF. 9. Grease the inside of a 10-inch cake pan with coconut oil. Line bottom of pan with parchment paper.

10. Blend together flour, ground flax seeds, cane sugar, cornflake cereal, and baking powder. Transfer flour mixture to a bowl.

11. Blend together oat milk, vanilla extract, miso, and coconut oil until smooth.

12. Add dry ingredient mixture back into blender and process until batter forms.

13. Transfer batter to lined pan. Bake for 40 to 45 minutes or until a toothpick comes out clean in the center of the cake.

14. Cool cake to room temperature and use a butter knife or small spatula to loosen sides of cake from pan.

15. Carefully invert cake onto a cake stand.

16. Spread Miso Brown-Butter Frosting onto sides and top of cake.

17. Coat sides of cake and perimeter with cornflake cereal. Line cornflake cereal border with freeze-dried strawberries.

Chef Olivia uses Eden Foods Organic Shiro Miso, a sweet, mild miso paste that adds depth and complexity to dessert recipes. Why Eden brand? They work with generational makers in Japan who use traditional methods and impeccably-sourced organic ingredients to ensure the tastiest, healthiest food products. We went to them for the lowdown on this superfood.

• Shiro miso is the sweetest, lightest, youngest miso, and is extremely popular in Japan. The golden paste has half the salt of other types of miso.

• Miso has gained popularity in the West as a protective, delicious superfood. Miso contains a wealth of enzymes and microorganisms that aid digestion and help to build healthy intestinal flora, while keeping undesirable flora in check.

• During fermentation, the protein of the soybeans and grain are disassembled into amino acids, including all eight essential ones. The enzymes in miso aid in the digestion of protein and starches in grains, beans, and vegetables, making it an essential addition to a vegetarian diet.

• No matter what type of miso you’re dealing with, it all starts with a mold spore called Aspergillus oryzae, also known as koji. This ancient fungus is the starter in many East Asian foods, such as soy sauce and sake.

• Shiro miso is ideal for making bean, vegetable, and noodle soups, as well as vegetable dips, creamy salad dressings, or marinade. It’s also excellent as a seasoning. Simply top a baked potato or sweet corn with a small amount of shiro miso to add rich flavor and nutrition with very little fat.